Soban
103 2 Avenue Strathmore AB T1P 1B3 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no hot water available in the female washroom.Repair the hot water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were being stored on the counter in between uses.Store reusable wiping cloths in a solution of food contact surface sanitizer in between uses. A sanitizer bucket of bleach water was prepared during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of bleach water in a spray bottle at the cookline had an undetectable concentration of chlorine. Staff stated that it had been made several days prior. Solution was remade during inspection. Concentration measured 200 ppm. As discussed, make bleach water in spray bottles at least daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap available at the ice cream area hand wash sink.Install a hand soap dispenser at the ice cream area hand wash sink. Ensure it is stocked with hand soap at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The waste water line under the hand wash sink in the ice cream area was leaking.Repair the leak.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no hot water available in the female washroom.Repair the hot water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizing level at 0ppm chlorine. Sanitizing solution may low, recommend to replace solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions